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Creamy Dijon chicken

 In Chicken, Dinner/Supper, Recipes

Creamy dijon chicken

The love for creamy chicken recipes is strong my friends. But can you blame me? Who wouldn’t love succulent, juicy chicken cooked in a savoury cream sauce? And then you add soft, silky leeks, a punch of Dijon mustard and a good squeeze of lemon and you know what you have? Perfection.

Creamy dijon chicken

This is a re-make of one of my oldest posts also titled Creamy Dijon Chicken (stating the obvious here, Ryder), but I’ve updated it slightly. Also, here’s a reminder to everybody in the world, the more you work at something, the better you’ll get. Case in point: the photos in that post. So bad. I mean, almost embarrassing bad but you know what, I kind of like looking at those old photos because it reminds me how far I’ve come. Not only in photography skillzz but also I learnt that there’s such a thing as exposure and that it’s your friend as a photographer. Anyhoo, back to this recipe.

Creamy dijon chicken

So it’s one of those that I’ve been making for absolute ages. Kind of one of those recipes you don’t even follow anymore, you just throw everything into a pot and know what the outcome will be. It’s instinct at this point. But it’s always a winner. As is the case with Nigel Slater’s Coq au Riesling, this can be served with rice, mashed potatoes, crusty bread and even polenta but I chose rice here because I have fallen back in love with Jasmine rice and will serve it with everything I possibly can. A side of steamed green veg or salad will round this out perfectly and will result in a seriously good, really simple weeknight meal.

Creamy dijon chicken

3.4 from 5 reviews
Creamy Dijon chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken, Stew,
Serves: 4-6
Ingredients
  • 8 chicken thighs
  • 4 leeks, washed and finely chopped
  • 3 garlic cloves, crushed
  • 1 cup chicken stock
  • 1½ cups cream
  • 3 teaspoons Dijon mustard
  • juice of ½ lemon
  • salt and pepper to taste
  • chopped parsley, to serve
to serve
  • steamed rice
  • steamed greens
Instructions
  1. Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
  2. Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
  3. Mix together the cream, chicken stock and mustard. Pour into the pan.
  4. Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
  5. When the chicken is cooked, season with lemon juice, salt and pepper.
  6. Sprinkle over the chopped parsley then serve with rice and steamed greens.
Notes
I often adjust the ratio of liquids to create more sauce, especially when serving this dish with rice. I use 2 cups cream to 1½ cups stock and will often add more stock during the cooking time.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 45 comments
  • Deborah Schroeder
    Reply

    Can this be prepared a day or two (or 3) in advance? If so, how long and what would be the reheating instructions?
    I’m having house guests for several days and am trying to have meals that are all cooked in advance!
    Thanks for your help

    • Alida Ryder
      Reply

      I would make it the day before then allow to cool completely before covering and placing in the fridge. Simply re-heat on the stove.

  • Alyssa Wiegand
    Reply

    I made this for dinner last night and it was DELICIOUS! The lemon put it over the top.

    At some point the sauce got too hot though and broke, but I just removed the chicken once it was done and pureed the sauce with an immersion blender. It worked perfectly and was wonderfully creamy and rich. I also threw the chicken under a broiler while I was working on sauce to re-crisp the skin a little bit, which my husband loved.

    Also, it took me longer than the 25 minutes to cook the chicken through. They took about 35 minutes to cook to nice and tender (and I would the thighs were on the smaller side, too).

    • Alida Ryder
      Reply

      I’m so glad you liked this dish Alyssa. And that’s a great tip for saving a broken sauce.

  • Michelle
    Reply

    It had a nice mild flavor. The only issue I had was that the sauce was soooooo runny. I kept covered as instructed but maybe if I hadn’t it would have thickened? I seriously feel like I need to make a leek soup with all the runny leftover sauce.

    • Alida Ryder
      Reply

      You could add a little cornflour mixed with water to thicken the sauce. It could be that your chicken released a lot of liquid while it was cooking.

  • Shmo
    Reply

    Skin or no skin on the chicken?

    • Alida Ryder
      Reply

      It really depends on you, either is fine.

  • Sophie
    Reply

    Amazing recipe !! I used a little less garlic and a little extra Dijon. I made broad egg noodles on the side. This will absolutely be a new staple in my dinner rotation!

    • Alida Ryder
      Reply

      I’m so glad you liked this recipe Sophie! 🙂

  • Lucy
    Reply

    As good as the recipe sounded when I first saw it, the chicken was bland and not delicious at all. It was a big disappointment.

    • Alida Ryder
      Reply

      I’m so sorry to hear that Lucy. Was it that it was underseasoned or that it just lacked flavour? It would be quite strange if it lacked flavour because all the ingredients are quite flavourful. I’d love to figure out what it was that went wrong here.

  • Lindsey
    Reply

    Hi. Can you give an amount of leeks that is more specific? Cups when chopped? Leeks vary in size.

  • Emily
    Reply

    This was an amazing recipe! One thing I wanted to try was to add some wine in to deglaze the pan. What do you think, 1/2 cup white wine, 1/2 cup chicken stock? Or just add in a 1/2 cup wine and keep the 1 cup of chicken stock?

    • Alida Ryder
      Reply

      I’m so glad you liked it Emily. Wine would be great with this. I would do 1/2 cup wine and 1/2 cup stock and then see if you want it saucier then maybe add the remaining stock? Just make sure to reduce the wine properly otherwise it could make the sauce very acidic.

  • Olivia
    Reply

    Looks great! Will make it right now! Delicious!!

    • Alida Ryder
      Reply

      Let me know what you think!

      • Olivia
        Reply

        Loved it! Ate it for Easter special
        Yummy!!!!!!

        • Alida Ryder
          Reply

          So glad you liked it Olivia!

          • Olivia

            I didn’t like it,..
            I loved it!
            Making it again because some friends are coming over
            This one will be a winner!

          • Alida Ryder

            Ah, I’m so glad you liked it Olivia!

  • Marianne
    Reply

    As good as the ingredients sounded together I followed the recipe to the letter (using legs instead of thighs) and homemade chicken broth and the result was bland. bummer.

    • Alida Ryder
      Reply

      Hi Marianne. I’m so sorry you found this recipe disappointing. Was it just bland in general? I was actually worried that amount of garlic, mustard and lemon might be too strong for some people.

  • Lex
    Reply

    Could you substitute chicken breasts for thighs?

    • Alida Ryder
      Reply

      You could, just make sure you don’t over cook them though. Thighs can take much more cooking than breasts.

  • Gee
    Reply

    This looks yummy! If I wanted to lower the fat content by using fat-free half-and-half in place of the cream, should I add a little cornstarch slurry?

    • Alida Ryder
      Reply

      Yep, a little cornstarch will help thicken it up and will stabilize the milk so it doesn’t split while cooking.

  • Alicia
    Reply

    Do you think this would be delicious with coconut cream instead?

    • Alida Ryder
      Reply

      I think it would be! I’m just not sure if the coconut cream will thicken the same way dairy cream does. If you don’t mind that, great! If you want it a little thicker, just add cornstarch mixed with a little water and allow it to cook through.

  • Gar
    Reply

    Looks great, can I sub coconut milk? Wife is dairy free. Thanks!

    • Alida Ryder
      Reply

      Yeah, should be no problem. If the sauce doesn’t thicken to your preference, perhaps just add a little cornstarch mixed with water and allow to cook through.

  • Rachael
    Reply

    What pan is that?

    • Alida Ryder
      Reply

      It’s a Le Creuset 30cm buffet casserole 🙂

      • Rachael
        Reply

        Thanks!

  • Alexandra
    Reply

    I don’t have cream but I do have mascarpone – any idea how much of it I should use here?

    • Alida Ryder
      Reply

      I would add a few tablespoons at a time and test to see if you are happy with the creaminess. Just be sure not to boil/simmer it as the mascarpone could split.

  • Scarogosun
    Reply

    This looks amazing! Did you use boneless or bone-in thighs? Thanks! Can’t wait to try.

    • Alida Ryder
      Reply

      Thanks! I used bone-in. The flavour is unreal when you use bone-in chicken.

  • lisa
    Reply

    Looks delicious and it is making me hungry. Seriously need to make. Thanks for sharing.

    • Alida Ryder
      Reply

      Let me know what you think once you’ve tried it Lisa!

  • Sabrina
    Reply

    This chicken looks absolutely delicious! Love that creamy sauce!

    • Alida Ryder
      Reply

      Thanks Sabrina! Creamy sauce has my heart. 😉

  • Brett
    Reply

    That. Looks. Amazing.

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